About this recipe:A delectable but oh-so quick chicken and noodle dish. Use your favourite egg noodles, or use regular pasta - farfalle, spaghetti, fusilli or penne work well. The dish could be garnished with toasted peanuts or cashews instead of the sesame seeds.
250g medium egg noodles
2 tablespoons vegetable oil
4 skinless chicken breast fillets, diced
200g mangetout, trimmed
4 spring onions, thinly sliced
125ml black bean sauce
4 tablespoons peanut butter
1/2 teaspoon toasted sesame seeds
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Method Prep:15min › Cook:20min › Ready in:35min
Cook the noodles according to packet instructions. Drain well and set aside.
Heat oil in a large frying pan over medium heat until shimmering. Cook and stir the chicken breast until no longer pink, 5 to 8 minutes. Remove from frying pan. Cook and stir the mangetout and spring onions until slightly softened and bright green, 3 to 4 minutes. Reduce heat to medium-low, and stir the black bean sauce and peanut butter into the vegetables until well combined. Stir the chicken and pasta into the vegetable mixture, and allow to heat through, 2 to 3 minutes. Sprinkle with sesame seeds.